Save The first time I made this lasagne, I was actually trying to use up a random assortment of vegetables from my fridge drawer. I had no intention of creating something my roommate would request three times that week, but there is something magical about how smoked paprika transforms humble lentils into something deeply satisfying and surprisingly rich.
I served this at my first proper dinner party back when I had a tiny kitchen and almost no counter space. My friend Sarah, who usually says she needs meat to feel full, went back for seconds and asked for the recipe before she even finished her plate. That is when I knew this wasnt just a use up vegetables meal anymore.
Ingredients
- 2 tbsp olive oil: The foundation for sautéing your vegetables into sweet tenderness
- 1 large onion, finely chopped: Creates the aromatic base that everything else builds upon
- 2 garlic cloves, minced: Fresh is best here, it mellows beautifully as it cooks
- 1 medium carrot, diced: Adds natural sweetness and depth to the sauce
- 1 red bell pepper, diced: Brings color and a subtle sweetness
- 250 g mushrooms, chopped: They shrink down and concentrate in flavor, adding umami
- 2 medium courgettes (zucchini), diced: Soaks up all the smoky spices and becomes tender
- 1 tsp smoked paprika: The secret ingredient that gives this lasagne its signature depth
- 1 tsp dried oregano: Classic Italian herb that bridges everything together
- 1/2 tsp dried thyme: Earthy and subtle, never overpowering
- 1/2 tsp chili flakes (optional): Just enough warmth to make things interesting
- 1 tbsp tomato paste: Concentrated tomato flavor that anchors the sauce
- 400 g (1 can) chopped tomatoes: The saucy backbone of your vegetable bolognese
- 1 tbsp soy sauce: Adds a savory richness you will not expect but will appreciate
- 125 g dried red lentils, rinsed: These cook down into a thick, hearty texture naturally
- 500 ml vegetable stock: Use a good quality one as it reduces down significantly
- Salt and black pepper, to taste: Season gradually as you cook
- 40 g unsalted butter: Creates the roux for your béchamel sauce
- 40 g plain flour: Thickens the milk into a velvety sauce
- 600 ml whole milk: Full fat makes the silkiest, most luxurious béchamel
- 1/4 tsp ground nutmeg: Just a pinch adds warmth and complements the creamy sauce
- 60 g grated mature cheddar or vegetarian hard cheese: Sharp cheese cuts through the richness
- Salt and white pepper, to taste: White pepper keeps the sauce looking pristine
- 9–12 no-boil lasagne sheets: No need to pre cook these, they absorb moisture beautifully
- 50 g grated mozzarella or vegetarian cheese: Creates that golden, bubbly top everyone loves
- Fresh basil leaves, to serve (optional): Bright freshness against all that rich, layered comfort
Instructions
- Preheat and prep:
- Set your oven to 200°C (180°C fan) / 400°F / Gas 6 so it is ready when you need it
- Sauté the aromatics:
- Heat olive oil in a large, ovenproof, deep frying pan or skillet over medium heat. Add the onion and garlic, sauté for 2 minutes until fragrant and softened
- Add the vegetables:
- Toss in carrot, red pepper, mushrooms, and courgettes. Cook for 5–6 minutes, stirring occasionally, until they have softened and started to caramelize slightly
- Bloom the spices:
- Stir in smoked paprika, oregano, thyme, chili flakes, and tomato paste. Cook for 1 minute until fragrant and the tomato paste has darkened slightly in color
- Build the sauce:
- Add canned tomatoes, soy sauce, red lentils, and vegetable stock. Bring to a gentle simmer, cover, and cook for 15–20 minutes, stirring occasionally, until lentils are tender and sauce has thickened beautifully
- Season the bolognese:
- Taste and add salt and pepper as needed, remembering that the cheese will add saltiness later
- Make the béchamel:
- While the sauce simmers, melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute, stirring constantly to cook out the raw flour taste
- Add the milk:
- Gradually whisk in milk, a little at a time to prevent lumps. Cook, stirring constantly, until thickened enough to coat the back of a spoon, about 5 minutes
- Finish the sauce:
- Remove from heat, stir in nutmeg, grated cheddar, and season with salt and white pepper. Set aside
- Start layering:
- Remove half the veggie bolognese from the pan and set aside in a bowl. Layer 1/3 of the béchamel over the remaining sauce in the pan, then top with a layer of lasagne sheets, breaking them to fit as needed
- Continue building:
- Spread half the reserved bolognese over the pasta, pour over another third of béchamel, and add another layer of lasagne sheets
- Final assembly:
- Finish with remaining bolognese, top with final lasagne sheets, and pour over remaining béchamel, spreading it to the edges. Sprinkle generously with grated mozzarella
- Bake covered:
- Cover the pan loosely with foil and bake for 25 minutes to cook through
- Bake uncovered:
- Remove foil and bake for another 10–15 minutes until golden and bubbling with gorgeous browned spots on the cheese
- Rest and serve:
- Let stand for 10 minutes before serving. This is crucial as it allows the layers to set for cleaner slices. Garnish with fresh basil if desired
Save My mom called me mid bite during her first taste of this and asked what I had done differently. I told her it was the smoked paprika and the lentils, but really it is the love that goes into building each layer with intention. Now she makes it for her book club and they all think it is some fancy restaurant recipe.
Making It Vegan
I have made this vegan countless times and it is just as satisfying. Swap the butter for olive oil or vegan butter, use your favorite unsweetened plant milk, and choose a good vegan cheese for the topping. The smoked paprika and lentils do so much heavy lifting that nobody misses the dairy.
The Pan Choice Matters
Use your deepest ovenproof skillet, preferably one with high sides. I learned this the hard way when my sauce bubbled over in the oven during my first attempt. A deeper pan means you can layer generously without worrying about overflow.
Make Ahead Wisdom
This lasagne actually tastes better the next day, which makes it perfect for meal prep or entertaining. The flavors meld and the sauce gets even creamier.
- Assemble completely up to 24 hours ahead and store covered in the fridge
- Add 10 minutes to the covered baking time if baking from cold
- Leftovers reheat beautifully and freeze well for up to 3 months
Save There is something deeply satisfying about serving a lasagne that looks like it took all day but came together in about an hour. Watch people go quiet when they take their first bite.
Common Recipe Questions
- → Can I make this vegan?
Yes, simply substitute dairy-free butter and plant-based milk for the béchamel, and use vegan cheese alternatives. The flavor and texture remain excellent.
- → Why use no-boil lasagne sheets?
No-boil sheets absorb moisture from the sauces during baking, becoming perfectly tender without the extra step of par-boiling. They're ideal for one-pan preparations like this.
- → What gives the sauce its smoky flavor?
Smoked paprika is the key ingredient. Don't skip it—this single spice transforms the vegetable filling into something rich and deeply savory.
- → Can I add extra vegetables?
Absolutely. Spinach, chopped eggplant, or diced butternut squash all work beautifully. Just ensure any additional vegetables are cooked down before assembling.
- → How long does this keep?
Leftovers store well in the refrigerator for 3–4 days and actually taste even better the next day as flavors continue to meld. It also freezes beautifully for up to 3 months.
- → What should I serve with this?
A crisp green salad with vinaigrette balances the richness perfectly. Garlic bread is another classic accompaniment that soaks up any extra sauce.